Pastry Cream or Crème Pâtissière is one of the most versatile recipe in pastry! This silky, delicious vanilla bean pastry cream will take all your desserts to the next level! I’ll teach you all the tricks to keep it lump free every time!
Split and scrape the seeds from half a vanilla bean pod. Save the pod for another use or throw it in!
Heat milk, sugar and vanilla beans in a medium pot and bring to a boil.
Blanchir (whisk) eggs and yolks with cornstarch. Temper milk mixture into eggs. Return to pot, turning heat to medium, whisk until it begins to thicken. Boil 1 minute while constantly whisking.
Pour out onto plastic-wrap lined baking pan, cover with another sheet of plastic wrap, poke holes and cool completely. You can store it for up to 7 days in the refrigerator.
How to Prepare Pastry Cream for Use:
Before you use pastry cream, you need to “refresh it” or “condition” it. All this means is you need to beat it so that it becomes smooth and silky. This won’t get any lumps out but it will create a more pleasant product to eat and work with.
Place desire amount of pastry cream in a stand mixer fitted with the paddle attachment. Beat on medium-high speed until smooth. You don’t want to beat it too long or it will loosen and the cornstarch with lose some of it’s hold and it will not firm back up when chilled. This can lead to loose, unruly fillings.
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